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Recent Reviews

LOVE this recipe!! Made this for a group b-b-q and it was a big hit! Red and green cabbage plus shredded carrots make great presentation and the flavor is outstanding. No need to add to this recipe. The celery seed dressing is savory and flavorful. Doubled the recipe for a crowd. Quick, easy, classic.

autumnhills from Massachusetts /

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I think taste for coleslaw varies quite a bit from person to person. I have a hard time balancing the creamy and acid though and this seemed to have the right balance for me. I don't like my coleslaw sweet, though so I left out the honey. It was just right.

kmdshops from CNY /

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This is just the way my mother and grandmother did it, and how I do it as well, with one exception. The raw cabbage can often taste strong, so after it is all sliced, I put it in a large colander and salt it generously. I toss it with my hands to get the salt well distributed, and let it sit in the sink for about 45 minutes. Then I rinse it very well, tossing to remove all salt, and drain it very well before proceeding with the recipe (including wrapping it in a kitchen towel to absorb water). The slaw is still crunchy, but the cabbage is more tender and less raw tasting. Yummy!

Momcatusa from Richmmond, VA /

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This is pretty much the way my mother taught me, but I add finely chopped onion, about 11/2, and some horseradish to taste. Use 1/2 mayo & 1/2 yogurt.

loycehutchinson from Tigard, OR /

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This is pretty much how I make mine; sometimes I use brown sugar or agave instead of honey but I like it creamy and tart so the cider vinegar is a must. The celery seed just adds to it.